Terre Pruitt's Blog

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Posts Tagged ‘polenta’

Polenta Casserole

Posted by terrepruitt on April 7, 2021

We had purchased polenta, but I wasn’t sure what to do with it.  I like to make Polenta Fries, but didn’t want to do that so I was trying to think of what to do with it. We also had a little left over taco sauce and enchilada sauce so I thought, “What the heck.”

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Polenta Casserole

1 tube of polenta
olive oil
coconut oil
1/2 onion
1 lb ground beef
taco seasoning
1/2 cup taco sauce
1/2 cup enchilada sauce
4.5 cups shredded cheese

Preheat oven to 450° F.

Slice the polenta. (I was able to get about 20 rounds from the tube.) Place the slices on a baking sheet lined with parchment paper. Brush a little olive oil on each slice. Bake in the oven for 15 minutes. (They will be in the oven a total of 25 to 30 minutes).

Heat some oil in a pan. Chop the onion, then cook it in the oil. Add the beef to the cooked onion. Season with taco seasoning.

After 15 minutes take the polenta slices out of the oven and flip each one. Then put them back in the oven for another 10 to 15 minutes.

Make sure not to overcook the beef because it will be in the oven for 15 minutes.

Mix the taco sauce and enchilada sauce together. Then mix it with the meat.

Once the polenta is cooked (I like it crispy and browned on the edges . . . of course, you will adjust to your tastes.) take it out of the oven and put 11 slices in the bottom of a greased (I used coconut oil) 8X8 baking dish. Sprinkle 1/2 cup of cheese over the slices. Then put the meat on the slices spreading it out so it covers all the slices. Then sprinkle 3 1/2 cups cheese on the meat. Put the remaining slices of polenta on top and sprinkle with the rest of the cheese.

Bake for 15 minutes at 450° F.

Serve hot.

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I might consider using MORE polenta and less cheese. I’d like more complete layers of polenta. I also would like to add olives or bell peppers. For those of you that like chilies I think that would be a great thing to add.

I am never concerned with “plating” the food all pretty, I just want to eat . . . so, this does not look appetizing at all.  But it was good!  So we may be having this again. 🙂

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Dance Exercise, Nia, Nia online, San Jose Virtual classes, Nia Teacher, Nia Class, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, Nia Technique, Yin Yoga, stretch classes, online exercise, Zoom classes, virtual yoga, City of San Jose online exercise, live classes via Zoom

Dance Exercise, Nia, Nia online, San Jose Virtual classes, Nia Teacher, Nia Class, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, Nia Technique, Yin Yoga, stretch classes, online exercise, Zoom classes, virtual yoga, City of San Jose online exercise, live classes via Zoom

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Roasted Polenta

Posted by terrepruitt on October 24, 2018

I like polenta, but oddly enough, I am talking about the kind that is in a tube. I am not sure I have tried the mush type — oh wait, I think I had a taste of some at a restaurant and it was delicious. But I don’t make that kind. I have only cooked with the tube kind. It is very firm and a bit rubbery. It can be sliced. I imagine it can be made into the mush kind with enough liquid. But, if you’ve read more than one of my posts about food you know I love to roast things. I love to put things in the oven and then be able to do something else while it is cooking. Well, I posted once about Polenta “Fries” so my Cubed Polenta is not that different. But the “fries” were really french fry-like, whereas the polenta cubes were more like my roasted potatoes. They were very good, as least I thought so.

The same cooking method applies the only difference is the way you cut the polenta.

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https://c2.staticflickr.com/2/1952/43727227090_e0299cdb90_o.jpgPolenta Cubes

1 tube of polenta
olive oil
season salt

Preheat the oven to 450° F. Cut the polenta out of the plastic. Then cut the polenta into small even cubes. Cut the whole tube into equal sized cubes. Line a baking sheet with parchment paper.

Then spread the cubes out on the pan. Sprinkle with a little oil. Sprinkle with the season salt. Place pan in the oven. Let the polenta bake for 15 minutes. Then take the pan out of the oven and stir the cubes around. Put the pan back in the oven for another 15 minutes. Then check the polenta. If they are done to your liking, take them out and serve. If you want them cooked more, flip ’em or toss them on the pan, then put it in for 10 (or whatever) minutes.

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Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise ClassesIf you cut the cubes even then the whole pan should cook pretty much the same. When I do potatoes for some reason I end up with really small ones and big ones and they don’t all cook even so I have some that start to burn before the others are cooked. With the tube it is easier to cut them all the same size. I buy the basil garlic polenta in a tube. I like it to start off with flavor.

As I said, the cubes are more like potatoes, in fact my husband kept calling them potatoes. A little bit different texture and consistency but ok.

The problem with me typing up my blog before dinner is I end up wanting the food I am writing about. Sometimes I can make it because I have it, but presently I do not have any polenta . . . but I see a trip to the store in my future.

In my Polenta Fries post I asked for ideas for tubes of polenta, I didn’t get any . . . so hence, cubed polenta.

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Turkey And Polenta Bake

Posted by terrepruitt on September 24, 2015

On one of the hottest days of the year, I decided to turn on the oven.  Not only that, but I had to turn on the stove first.  Sometimes whatever I am making requires one or the other, but this time, I needed both.  And it was soooo hot.  But this turned out to be pretty good.  I can see myself making it again.  I liked it.

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1/4 onion
olive oil, about 1 tablespoon
1 lb ground turkey
1 package taco seasoning*
1 package polenta
large handful of cherry tomatoes
3 cups shredded cheese

Heat the oven to 350° F.

Heat the olive oil in a pan on the stove.  Then cook the onion. Then put the turkey in the pan.  Let the turkey cook a bit, then add the taco seasoning.  You can follow the directions on the package or just sprinkle it all around and cook the meat like that.  That is what I do.  I don’t add water and all that.  Remember that the meat is going to get some additional cooking time in the oven so you might want to under cook it just a tad.  But you do what makes you feel comfortable.

Dance Exercise, Nia, Nia in the City of San Jose, Nia at the San Jose Community Centers, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classes, YMCA, Zumba, PiYo, Nia TechniqueWhile the meat is cooking brush some olive oil in a baking dish.  Slice the polenta into rounds.  About 1/4 of an inch thick or so.  Line the bottom of your baking dish with the polenta rounds.  Put the pan in the oven to get the polenta cooking.  You can cook it about 10 or 15 minutes or just as long as it takes for the meat to cook.

Slice the tomatoes in half.

When the turkey is ready to your liking, spread it evenly over the polenta rounds in the baking dish.  Top the meat with the tomatoes.  Just spread them out a bit.  Then sprinkle the cheese evenly over the top.  Bake until the cheese bubbles, for between 20 and 30 minutes.

I used a really heavy pan when I did this so my cooking times were a bit different and all over the place, but next time I am going to use a less heavy pan and hopefully the polenta will get a little more cooked.

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Dance Exercise, Nia, Nia in the City of San Jose, Nia at the San Jose Community Centers, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classes, YMCA, Zumba, PiYo, Nia TechniqueThis is one of those recipes (well, I guess all recipes are, but this one especially) that you can play with.  You could use ground beef.  You could put in green or red peppers.  Maybe some corn or salsa?  Anything goes, I think.  I am going to add some bell peppers the next time I cook it.

This last picture is to somewhat show you the layer of sliced polenta.

So, I don’t really care for the ingredients in the package seasoning.  And the day after I made this (using a package) a fellow blogger posted a recipe for DYI Taco Seasoning.  I have not tried it yet, but can’t imagine why it would be good.  So, if you don’t want to use the package and you want to try making your own, perhaps give Crafty Coin’s recipes a try.  I was so excited to see a “homemade” taco seasoning I totally didn’t see the “spicy” part.  Of course, you know I will be leaving out the “spicy”.

What do you think?  Do you like polenta?  What do you usually make with it?

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